Yoko Inoue, who studied holistic nutrition and is the founder of a superfood cafe, told news.com.au: “When we digest alcohol, the body has to convert it to acetaldehyde. Acetaldehyde can be a burden in the system and cause unpleasant symptoms.

“Vodka has the least ‘hangover causing’ toxins in them, especially congeners compared to other dark liquors like scotch and whisky.

“So when selecting a drink, choose cleaner options and space out drinks with extra glasses of water.”

When it comes to the dreaded throbbing head, dehydration is largely to blame.

For those who are feeling a little nauseous after a big night out, too much alcohol plays with your stomach lining and causes your gut to produce too much gastric acid, among other things.

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Just like ethanol, only more poisonous, there is often too much of it in brandy, port and even some wines.

“It just washes round in your body until it is eventually converted to formaldehyde and formic acid, which are neurotoxins,” Roger Corder, author of the Wine Diet and Professor of Barts and the London School of Medicine told The Guardian.

“These will make you feel poorly. Methanol is deemed safe if below 200mg a litre.

“But sometimes it’s over that level.”

But what about champagne?

The problem with bubbles is how it is often drunk quickly – and usually on an empty stomach.

Bubbles are often connected to hangovers because of the carbon dioxide that is pumped into the bottle to cause the fizz.

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This causes the alcohol to be quickly absorbed into the blood stream, faster than other drinks.

“You get a faster rate of absorption, higher blood alcohol levels — and brain levels — if you drink champagne as opposed to something non-carbonated,” Boris Tabakoff, pharmacology professor at the University of Colorado, said.

“Around two thirds of people get drunker faster when they drink champagne, or other carbonated drinks like Prosecco or Cava.”

But while it pays to keep your drinks in check, there are also cheats you can try before the night out to avoid the hangover.